Recipe: Easy Pad Thai (Thailand)

A classic served on pretty much every street food stall we came across. This is a very easy pad thai recipe to follow which is prepared really quickly and tastes so incredibly yummy! You can either leave the prawns or the chicken out – or combine the two. Either way, one portion will never be enough.

What you need

250g Thai noodles

Juice of 1 lime

1tbsp fish sauce

1tbsp sugar

1tbsp tamarind paste

4 chicken fillets or 6 chicken de-boned thighs

1 small packet of small prawns, pre-cooked

1 clove garlic, chopped

1 small onion

optional: 2 small chillies deseeded & chopped

2 eggs, lightly beaten

handful of peanuts, unsalted & chopped / crushed

handful of fresh coriander leaves, chopped

Lime wedges, to serve

Peanut oil to cook

Preparation

Cook the noodles as per packet instructions until soft. Drain and set aside.

In a bowl, mix the lemon juice, tamarind, fish sauce, sugar and 1tbsp of water.

Add a good dollop of oil in a wok. Cook the chicken for approx. 4 min – place on kitchen paper to drain the oil. Cut in slices. Set aside.

Add the garlic, onion, and chillies, prawns to the wok and stir-fry for 2 mins. Add the chicken, noodles and lime juice & stir well. Slowly pour over the eggs. Stir-fry over a high heat for 1 min.